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This buttery almond croissant bite recipe transforms classic bakery flavors into perfectly portioned treats. Using store-bought puff pastry and a simple homemade almond filling, these mini pastries deliver all the flaky richness of traditional almond croissants in a convenient, poppable form. Best of all, they freeze beautifully for whenever your pastry cravings strike.
I first created these bite sized versions during a holiday brunch when I needed something special that wouldn't require hours in the kitchen. The moment my guests tasted them, they immediately requested the recipe, and now these little treats have become my signature contribution to family gatherings.
Ingredients
- Puff pastry: One sheet transforms into 24 perfect little squares that puff beautifully in the oven
- Almond flour: Creates the authentic almond paste flavor use blanched for the smoothest texture
- All purpose flour: Just enough to provide structure to the almond filling
- Egg: The binding agent that helps create the perfect creamy filling texture
- Butter: Preferably salted to enhance the sweet almond flavor
- Brown sugar: Provides a deeper caramel note than regular sugar
- Almond extract: The secret to intensifying that unmistakable almond flavor
- Sliced almonds: For topping adds visual appeal and textural contrast
- Powdered sugar: Optional but adds a beautiful finishing touch
Step-by-Step Instructions
- Prepare the almond filling:
- Combine almond flour, softened butter, brown sugar, egg, flour, and almond extract in a bowl. Whisk thoroughly until you achieve a smooth, paste like consistency with no lumps. The filling should be thick enough to scoop but not runny. This mixture is the heart of your croissant bites, so take care to blend everything completely.
- Prepare the pastry:
- Roll out the thawed puff pastry sheet on a lightly floured surface until you can cut twenty four equal 2 inch squares. Work quickly as puff pastry becomes difficult to handle when it warms too much. If the pastry becomes sticky, place it in the refrigerator for 5 minutes before continuing. Keep unused pastry covered with a clean kitchen towel to prevent drying.
- Form the croissant cups:
- Gently press each pastry square into the cavities of a mini muffin pan. Use your fingertips to carefully shape the pastry against the sides, creating a cup for the filling. Avoid stretching the pastry too thin or creating holes, as this will cause leakage during baking. The edges should slightly extend above the pan rim.
- Fill the pastry cups:
- Spoon approximately 1 tablespoon of the almond filling into each pastry cup. Be careful not to overfill, as the filling will expand slightly during baking. The filling should come just below the top edge of the pastry to allow room for puffing and expansion. Use a small spoon or cookie scoop for consistent portioning.
- Add the topping:
- Sprinkle sliced almonds generously over each filled pastry cup. Press them lightly into the filling to ensure they adhere during baking. The almonds will toast as the pastries bake, adding flavor and an attractive finish to your croissant bites. This step creates that authentic almond croissant appearance.
- Bake to golden perfection:
- Place the filled muffin pan in a preheated 375°F oven and bake for 10 15 minutes. Watch carefully after 10 minutes as they can quickly go from golden to overdone. The pastry should rise around the edges and turn a light golden brown. The filling will puff slightly and set in the center. Allow to cool for 5 minutes before removing from the pan.
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The almond extract is truly the magical ingredient in this recipe. When I was developing these bites, I accidentally doubled the amount called for in my first test batch. That happy accident resulted in such an intensely delicious almond flavor that I permanently adjusted the recipe. My grandmother always said baking mistakes often lead to the best discoveries.
Storage Instructions
These almond croissant bites maintain their wonderful texture and flavor for up to three days when stored in an airtight container in the refrigerator. Let them come to room temperature before serving or warm them briefly in a 300°F oven for 5 minutes to restore their crispness. Avoid microwave reheating which will make the pastry soggy.
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Freezing Tips
For longer storage, these croissant bites freeze exceptionally well. Place completely cooled pastries on a baking sheet and freeze until solid, about 2 hours. Transfer to freezer bags or airtight containers and store for up to 3 months. To serve, thaw overnight in the refrigerator and reheat in a 325°F oven for 7 10 minutes until warmed through. The texture remains remarkably close to freshly baked.
Serving Suggestions
Transform these almond croissant bites into an elegant dessert by serving them alongside fresh berries and a dollop of lightly sweetened whipped cream. For brunch, arrange them on a tiered serving platter with other pastries and fresh fruit. They also pair beautifully with coffee, especially an almond latte or cappuccino which echoes their nutty flavor profile.
Variation Ideas
While the classic almond version is traditional, you can customize these croissant bites in numerous ways. Add mini chocolate chips to the filling for a chocolate almond version. Incorporate a teaspoon of orange zest for a citrus almond variation that brightens the flavor profile. You could even add a small dollop of raspberry jam at the center of each filled cup before baking for a fruit filled surprise.
Frequently Asked Questions
- → How do I make the almond filling?
The filling is made by mixing almond flour, brown sugar, an egg, butter, all-purpose flour, and a touch of almond extract until smooth and creamy.
- → What type of puff pastry should I use?
Store-bought puff pastry works best for convenience. Be sure to thaw it before using and roll it out slightly to create even squares.
- → How do I store almond croissant bites?
Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months. Reheat before serving for best results.
- → Can I use unsalted butter in this recipe?
Yes, unsalted butter works fine. If using unsalted butter, you might want to add a small pinch of salt to the almond filling for balance.
- → How do I prevent puff pastry from sticking to the pan?
Ensure you grease the muffin pan lightly before pressing in the puff pastry squares. Alternatively, use mini muffin liners for easier removal.